Simple Life with the Kings

How to Make Chicken Bone Broth

by

Sharing is caring!

Learn how you can make delicious and healthy chicken bone broth using kitchen scraps in an instant pot, slow cooker, or on the stove top!

chicken bone broth ingredients in an instant pot with water

Homemade chicken bone broth not only taste 100x better than store bought, it’s also healthier! And, if you use your leftover kitchen scraps, cost only pennies to make! Save your chicken bones and carcasses to make chicken bone broth immediately, or place it in the freezer to make later. Start collecting leftover veggie scraps in a freezer bag while preparing meals. You will have almost all the makings for homemade chicken bone broth before you know it!

four mason jars filled with homemade chicken bone broth next to carrots on a wood cutting board

Health Benefits of Bone Broth

  • Source of collagen, glucosamine, and chondroitin which support skin, bone, joint, and gut health.
  • Aids the immune system as a result of improved gut health.
  • Source of protein but low in calories so it can be a good weight loss aid.
  • Increases energy due to the many vitamins, minerals, and amino acids.
  • Contains glycine which may improve sleep and support brain function as well as provide some anti-inflammatory and antioxidant effects.

How to Use Your Homemade Chicken Bone Broth

Use homemade bone broth in any recipe that calls for broth, stock, or bone broth. Add a splash to mashed potatoes. Use as a soup base. Or just sip on a cup of warm bone broth for a yummy nutritional boost.

The Difference Between Bone Broth, Stock, and Broth

Because bone broth, stock, and regular broth are similar, they are often thought of as one in the same. But they defer in the length of cooking time and the animal parts used.

  • Stock is made with the bones, ligaments, and connective tissue of the animal (in this case, chicken). Spices and herbs are sometimes added as well as vegetables. The only difference between stock and bone broth is really just the time each is allowed to boil. Stock is simmered for a shorter time so the nutrients, collagen, and gelatin are released in smaller amounts.
  • Broth is made primarily with meat scraps and is simmered for the shortest time providing the least amount of nutrients. Again, spices, herbs, and veggies can be added for flavor. And vegetable broth is made by simmering vegetables in water.
  • Bone broth is essentially stock that is cooked for an extended amount of time. This allows for the release of the most nutrients, collagen, and gelatin. It is made by boiling the animal bones, ligaments, and connective tissues, and any meat left on the carcass.

Ingredients

Bones

The most important ingredient is of course the bones. Bone broth can be made from any animal bones. Most commonly chicken and beef are used in the US, but wild game, fish, lamb, turkey, and pork can all be used to make nutritious bone broth. Preferably use animals that were raised as close to their natural environment as possible. For example: pastured or free range chickens, grass fed and finished beef, and wild caught fish. Avoid animals raised or finished on large confinement operations in order to get the most health benefit. However, don’t throw out those regular store bought bones just because you are not sure how it was raised! You can still extract nutrient rich broth from them! I have even made chicken bone broth from a store bought rotisserie chicken carcass and it turned out delicious!

Vegetable/ Vegetable Scraps

Carrots, onions, celery, leeks, scallion, shallots, and garlic are all tasty additions to your broth. However, there is no need to go out and buy vegetables just for your broth (I did for this post because, well, scraps just don’t photography as well). Instead save your veggies scraps in a freezer bag, continually adding to the bag as you prepare meals. Think carrot tops and peels, cut up onions that weren’t used, and celery hearts. Avoid brassicas (broccoli, bok choy, cabbage), squashes, and hot peppers.

Herbs and other Additions

I really enjoy the flavor that bay leaves add to the broth. You can also add other herbs like basil, chives, parsley, and thyme in small amounts (experiment to see what flavor combinations you and your family like) but don’t go overboard as they can over power the flavor of your broth. Mushrooms add a wonderful, rich flavor. Unrefined salt (we prefer Redmond’s Real Salt but any unrefined salt like sea salt or Himalayan pink salt will do). Peppercorns (you may use ground pepper if that’s what you have on hand but use sparingly).

Water

It’s important to use just enough water to cover the bones. You may be thinking more water = more broth but it only dilutes the goodness of the bone broth and you will end up with broth flavored water.

Apple Cider Vinegar

Apple cider vinegar is added to increase the acidity of the water which is thought to promote a greater release of gelatin, collagen, and nutrients from the carcass. However, the biggest factor in releasing these is the length of simmer time so don’t think you can’t make bone broth if you do not have any on hand. Also, you may use lemon juice or another type of vinegar as a substitute.

cut up vegetables on a wood cutting board next to chicken carcass pieces in a white square dish

Add in Chicken Feet!

Although I did not add chicken feet in this particular recipe, they are an amazing source of collagen and will make a thick, gelatinous broth. Ask your local butcher next time you are at the grocery store and see if they ever have any and if they can sell them to you. The best source for chicken feet would be a local farm that raises pastured chickens for meat purposes. Another option is an Asian or ethnic grocery store due to their popularity outside of the US. You can make chicken bone broth with only the feet which would make your bone broth extremely low cost. If your chicken feet still have the skin on them, be sure to boil them for 30-60 seconds, let them cool, and peel the skin off prior to making your broth.

Steps to Make Chicken Bone Broth

  • Use bones from a previously cooked chicken. If using raw bones, roast in oven prior to making your broth as this will begin the process of breaking the collagen down and adds flavor.
  • Once broth has begun to simmer, skim off the foam that rises to the surface. These impurities may make your broth taste off.
  • Add in veggies and herbs about halfway through cooking. Because they cook much faster they will break down prior to broth being completed and can cause the broth to taste bitter.
  • Use a slotted spoon or tongs to remove large bones and chunks of veggies after cooking. Then drain broth through a strainer to remove the smaller bits. You may also opt to strain the broth through a cheesecloth for the clearest final product.
person removing large pieces of broth ingredients from instant pot with tongs after cooking

Storing Homemade Chicken Bone Broth

Finished bone broth can be used immediately or cooled and stored. It can be kept in the refrigerator for up to 5 days, or frozen for up to 6 months. If you choose to freeze it, make sure to use freezer-safe containers and leave some space at the top for expansion. Glass jars or silicone portion containers are good options for freezing. These silicone portion containers would be perfect for thawing out exactly the amount you need for a recipe! If you prefer long-term storage, you can pressure can the broth, but it is not safe for water bath or steam canning methods.

Yield: Approximately 4 pint jars

Chicken Bone Broth

chicken bone broth ingredients in an instant pot with water

Make homemade chicken bone broth in an instant pot, slow cooker, or traditionally on the stove top.

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 1 whole chicken carcass or about one pound of chicken feet or random chicken bones/ parts
  • 1 onion, cut in half or quarters (skin on)
  • 1 head of garlic, cut in half (skin on)
  • 2 celery ribs
  • 2 carrots, cut to fit into pot
  • 2-3 bay leaves
  • 10 whole black peppercorns
  • 2 teaspoons salt
  • 1 tablespoon apple cider vinegar
  • fresh herbs like rosemary, parsley, or thyme (optional)
  • Water to just cover bones

Instructions

  1. (Skip to step 2 if carcass or bones being used are from a chicken that had been fully cooked). If using bones from an uncooked chicken, place bones on a baking sheet and roast in oven at 400 degrees for 30 minutes or until slightly brown. Turn halfway through.
  2. Add bones, garlic, onion, bay leaves, peppercorns, salt, and apple cider vinegar to stock pot and add just enough water to cover.
  3. Bring to a boil over med-high heat then turn heat down to a rapid simmer.
  4. Skim off any foam that rises to the surface.
  5. Simmer uncovered for a minimum of 8 hours and up to 24 hours. Add water as needed to prevent burning but, again, only enough to keep bones covered.
  6. Add veggies and herbs 6-8 hours before you plan to take the bone broth off the heat.
  7. Once taken off the heat, remove large pieces from pot with tongs or a large slotted spoon.
  8. Strain broth to remove any smaller pieces. Optional - strain through cheesecloth if you want the clearest broth.
  9. Broth can be used immediately, left in refrigerator for up to 5 days, frozen for up to 6 months, or pressure canned for long term room temperature storage.

Notes

Instant Pot Version:

  1. (Skip to step 2 if carcass or bones being used are from a chicken that had been fully cooked). If using bones from an uncooked chicken, place bones on a baking sheet and roast in oven at 400 degrees for 30 minutes or until slightly brown. Turn halfway through.
  2. Place bones in Instant Pot and cover with water. Turn Instant Pot on to sauté setting and let come to a simmer. Skim off foam with spoon.
  3. Add in the rest of the ingredients and fill with additional water if needed. Be careful not to add water any higher than 1 inch below with max fill line on pot to avoid a mess.
  4. Close and lock lid and turn steam release valve to "Sealing."
  5. Select Manual button and set for 120 minutes of high pressure. Instant Pot will take about 30 minutes to reach pressure before cook timer will start counting down.
  6. When time is up, allow to naturally release. After all pressure has been released as indicated by pin dropping, carefully turn the pressure release valve to "Venting" to ensure all steam has been released then turn and open lid.
  7. Remove large pieces with slotted spoon or tongs.
  8. Strain broth to remove smaller bits and pieces.
  9. Use immediately, place in refrigerator for up to 5 days, freeze for up to 6 months, or pressure can for long term shelf stable storage.

Slow Cooker Version:

  1. (Skip to step 2 if carcass or bones being used are from a chicken that had been fully cooked). If using bones from an uncooked chicken, place bones on a baking sheet and roast in oven at 400 degrees for 30 minutes or until slightly brown. Turn halfway through.
  2. Place bones in stock pot on stove top and bring to simmer on med-high heat. Skim off any foam that rises to the surface.
  3. Pour bones and water from step 2 into slow cooker. Add in rest of the ingredients except carrots and celery. Add additional water to just cover bones.
  4. Set slow cooker on low and cook 12-24 hours. (Broth will become richer in flavor and nutrients the longer it cooks so the length of the cook time is up to you.)
  5. Remove large pieces with slotted spoon or tongs.
  6. Strain broth to remove smaller bits and pieces.
  7. Use immediately, place in refrigerator for up to 5 days, freeze for up to 6 months, or pressure can for long term shelf stable storage.

    © Mallory King
    Category: In the Kitchen

    Homemade chicken bone broth is so easy and cheap. Once you make your first batch using either of the 3 methods, you will never go back to store bought chicken broth again!

    Please comment below and let me know how your first batch of chicken bone broth turned out!

    Pin it for Later!

    Skip to Recipe